This is one of those no-brainers. Of course Sriracha is going to be good with Gyoza, so I decided to mix it up.
I just got married recently, and one of my friends gave us a gift of Asian foodstuffs, including some fermented duck eggs, fish sauce, and a Sweet Thai Chili Sauce. If you’ve been to Buffalo Wild Wings, and sampled their Asian Zing sauce, it’s essentially the same thing, only it tastes way better. Like a spicy sweet & sour, light on the sour.
Anyways, I quickly steamed the shrimp Gyoza(store bought, but from an Asian market) and built a sauce out of some of this chili sauce, sriracha, and some soy sauce, and I must say, I have created a much better sauce than your traditional Gyoza sauce. And no, I don’t have measurements, just eyeball it. I would suggest going easy on the soy though, seeing that soy sauce can easily overtake any flavor. The end result was a sweet, but not too sweet spicy dip, that covered the gyoza without overtaking the natural flavor of the dumpling. Very, very tasty, and worked extremely well. .
And this marks the 4th meal I’ve had with Sriracha sauce, tonight, I will be making Portabello Mushroom Burgers, and I will top mine with our favorite sauce.